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This Persian spinach salad makes a wonderful dip.

Yield:
4 servings
Prep time:
20 minutes
Cook time:
10 minutes
Photo of Borani Esfanaj

Equipment

  • Measuring cups and spoons
  • Large saucepan
  • Knife and cutting board

Ingredients

  • 675 g fresh spinach leaves
  • 1 medium onion, chopped
  • 3 Tbsp (45 mL) lemon juice
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) yogurt (preferably drained)
  • 1/4 cup (60 mL) walnuts, lightly toasted
  • 1 tsp (5 mL) dried mint leaves, crushed

Instructions

  1. Simmer the spinach and onion in a large saucepan for 10 minutes.
  2. Drain and chop coarsely. Transfer to a bowl.
  3. Sprinkle with lemon juice, salt and pepper.
  4. Stir in yogurt.
  5. Sprinkle with walnuts and mint leaves.
  6. Serve with flat bread cut in squares for scooping up the salad.

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